Elegant Peach Tart by Amanda Hesser
Indulge in the delectable flavors of ripe peaches and creamy mascarpone with this elegant peach tart recipe by renowned chef Amanda Hesser.
Ingredients
| 1 1/2 | cups all-purpose flour |
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| 3/4 | teaspoon salt |
| 3/4 | cup granulated sugar |
| 1/2 | cup canola oil |
| 1/2 | teaspoon almond extract |
| 2 | tablespoons cold butter |
| 1 | pound frozen sliced peaches |
| 8 | ounces mascarpone cheese |
Instructions
| 1. | Preheat the oven to 425°F (220°C). In a mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1 teaspoon of granulated sugar. In a separate bowl, whisk together canola oil and almond extract, then pour it into the flour mixture. Stir until the dough just comes together, resembling wet sand. Press the dough evenly into a tart pan, about 1/8 inch thick on the bottom and sides. No need to grease the pan. Set aside without pre-baking. |
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| 2. | In a bowl, mix together 3/4 cup of granulated sugar, 3 tablespoons of flour, 1/4 teaspoon of salt, and cold butter. Using your fingers, work the butter into the mixture until it becomes crumbly and pebbly. Set aside. |
| 3. | In a medium/small bowl, using a wooden spoon, stir the mascarpone cheese until smooth and spreadable. Gently spread the mascarpone in an even layer over the prepared crust. |
| 4. | Arrange the frozen sliced peaches on top of the mascarpone in desired pattern, ensuring a snug fit for maximum peach coverage. You may have some slices leftover, a perfect snack while baking. Sprinkle the butter mixture over the peaches. Bake on a baking sheet for 35 to 45 minutes, until the fruit is enveloped in shiny, thick bubbles and the crust turns slightly brown. Some mascarpone may peek through, which is fine. Allow to cool on a rack before serving at room temperature. |
Published on Jul 20, 2024 by Luminița